I love Southern Living’s recipes and this sinful Chocolate Peanut Butter Mousse Cake is my absolute favorite! It’s a memorable cake that’s super delicious, with a recipe that’s easy to follow for all levels of cooks.
Over the years I’ve perfected this chocolate mousse cake recipe and I’m sharing my tips to make this cake turn out perfect every time. The first time I made this cake it tasted great, but looked like a child had put it together. The mousse filling oozed out from the center as soon as I put the layers together. So disappointing! As an experienced baker, I realized the mousse filling needed to be chilled over night before assembling the cake. That’s my first tip!
I’ll give you a little tip about frosting the cake as well. The original recipe says to pour the glaze over the cake, but that won’t cut it. You need to slowly spread the glaze, working from the top of the cake down the sides to cover it completely. I first cut strips of wax paper and fit them around the base of the cake, covering the cake dish, so I didn’t drip chocolate glaze on my dish.
On the whole Southern Living’s recipes are pretty complete, but use my tips to make this cake look as amazing as it does in the magazine.
Chocolate Peanut Butter Mousse Cake
1 package (18.25 ounces) Devil’s Food Cake mix without pudding, or make your own favorite recipe
2 1/2 cups whipping cream, divided
1 package (10 ounces) peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts (optional)
Prepare cake mix according to package directions. Pour into two lightly greased 8-inch round cake pans. Bake according to package directions. Cool in pans on wire racks for ten minutes. Remove from pans and cool completely.
Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth. Remove saucepan from heat. Stir in vanilla extract and cool for 25 minutes.
Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir 1/3 of your whipped cream into the peanut butter mixture. Then fold in the remaining whipped cream. This is your mousse filling.
Chill filling overnight before spreading between cake layers. Cover and chill.
Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels. Remove from heat and let stand five minutes. Stir until morsels melt and mixture is smooth.
Slowly spread glaze over cake as described above. Garnish with nuts, if desired.
Serve warm, or chill and serve at room temperature.